Healthy Jalapeno Poppers
4 oz 95-97% lean ground beef
6 whole jalapeno peppers (or mini sweet peppers)
4 oz (½ cup) low-fat plain Greek yogurt
4 oz (1 cup) shredded reduced-fat sharp cheddar
3 medium scallions, sliced thin
1 large red bell pepper, diced fine
¼ tsp garlic powder
¼ tsp cumin
¼ tsp chili powder & 1/8 tsp paprika
1. Preheat oven to 350° F. Lightly grease a baking sheet and set aside.
2. Cook ground beef in a non-stick pan over medium-high heat until done.
3. Cut jalapeno peppers in half lengthwise. Remove seeds and membrane.
4. Combine beef, yogurt, cheese, scallions, red pepper, and spices in a medium bowl.
5. With a spoon, fill jalapeno pepper halves with cheese mixture.
6. Place the peppers, cut-side up, on the prepared baking sheet. Bake for about 20-25 minutes
7. Remove from oven and serve immediately.
Buffalo Chicken Dip
6 oz of cooked chicken breast
2 wedges of Laughing Cow Light
1 TB Frank's Hot Sauce
Celery/Cucumbers/Peppers for dipping
Dice or shred cooked chicken and mix in laughing cow cheese and Frank's Hot Sauce. Mix until blended. Heat for 2 minutes in microwave.
Cauliflower Bread Sticks
1 cup raw grated cauliflower
1/4 cup egg substitute
1 cup shredded or 4 oz 2% light mozzarella,
Garlic salt and Italian seasonings, to taste
1/2 cup Italian diced tomatoes
(Puree Italian diced tomatoes in a small chopper)
Preheat oven to 350. Mix cauliflower, 1/4 cup egg substitute, and 3 oz or 3/4 cup shredded mozzarella together in a bowl until combined. Line a 9x5 loaf pan with parchment and lightly spray with Pam. Pour mixture into pan about 1 -1/2 inch deep. (It is okay if the mixture does not cover the entire pan). Bake at 350 for 30 min or until set. Lift the edges of the parchment and place bread with parchment on to cookie sheet. Carefully use a spatula to lift the edges of the dough off the parchment and flip the dough. Bake for an additional 15 minutes at 450 degrees. Take out of oven and with a pizza cutter, slice strips through set dough. Separate slightly. Sprinkle with garlic salt, Italian seasonings and 1 oz or 1/4 cup 2% reduced fat mozzarella or three cheese blend. Continue baking at 450 degrees for about 10 more minutes until cheese is melted. Serve with marinara sauce.
Crispy Zucchini Chips
3 medium sized zucchini, thinly sliced
1 teaspoon olive oil
dash of sea salt
Preheat oven to 200 degrees. Line a large baking sheet or two small baking sheets with parchment paper. Spray lightly with cooking spray. Place zucchini slices in a single layer on parchment paper. Bake for 3 1/2 to 4 hours until desired crispness, turning zucchini slices occasionally.
Mini Cauliflower Pizza Bites
2 cups Cauliflower (about 1/2 head of cauliflower)
1/4 cup Egg whites (or 1 large egg white)
1/8 cup Low fat cottage cheese
1/4 cup Parmesan cheese
1/2 tsp Dried oregano
1/2 tsp Dried basil
1/4 tsp Garlic powder
1/4 cup Mini turkey pepperoni’s
Optional Topping: Additional pepperoni’s to place on top just before cooking
Preheat oven to 425. Line 14 mini muffin cups with silicone liners, or foil muffin liners with paper liners removed. Spray liners with non-stick cooking spray. Set aside.
Wash cauliflower, and cut in half, (save the rest for later). Break cauliflower into segments, and place in food processor. Pulse until it reaches a rice-like texture.
Place cauliflower in microwave safe bowl and microwave for 8 minutes. (Do NOT add water or cover).
Remove cauliflower from microwave and add the rest of the ingredients. Stir to combine. Place back in microwave for 2 minutes. Mix again.
Scoop cauliflower mixture into muffin liners, dividing evenly between the 14 mini liners. Fill to the top, and press filling down so it’s compact in liner.
Place muffin tin in the oven and bake muffins for 30-35 minutes, or when top starts to become golden brown. Remove from the oven, let cool completely before popping the muffins out of the liners. Serve warm with pizza sauce for dipping!
Measurement Conversions 1 tablespoon = 3 teaspoons 1/16 cup = 1 tablespoon 1/8 cup = 2 tablespoons 1/6 cup = 2 tablespoons + 2 teaspoons 1/4 cup = 4 tablespoons 1/3 cup = 5 tablespoons + 1 teaspoon 3/8 cup = 6 tablespoons 1/2 cup = 8 tablespoons 2/3 cup = 10 tablespoons + 2 teaspoons 3/4 cup = 12 tablespoons 1 cup = 48 teaspoons 1 cup= 16 tablespoons 8 fluid ounces = 1 cup 1 pint = 2 cups 1 quart = 2 pints 4 cups = 1 quart 1 gallon = 4 quarts 16 ounces = 1 pound
Cookbook of the Month
We created this blog as wives and mothers to share meals that our families love. These are our most cherished recipe's.
As friends, we often find ourselves conversing about food (who doesn't), and thought this would be a great place to share! Isn't it such a treat to try a recipe that everyone in another family eats! These recipe's are for real! We have tried and tested, and even taken pictures of them in our own kitchens!
Our goal is to eventally print cookbooks! Won't it be fun to have all the delicious recipe's that we really make in one book!
Feel free to take a linky, and leave a comment as you try a recipe or two!